"Kotopoulo me Bamies" Chicken with Okra
If you're in a rush frozen okra can be used and cooked 10 minutes less than using fresh, but of course doesn't equal the flavor of the fresh!
Please carefully read the recipe before you start.
Hope you like this delicious dish as much as we do!
1/2 cwine vinegar
2 lbokra, stalks removed & trimmed
1medium onion, finely chopped
1/2 colive oil
4medium tomatoes, grated
3 Tbspfinely chopped parsley
·salt & freshly ground black pepper
1/2 cwarm water
IF ADDING CHICKEN EITHER USE 3 LBS CUT PIECES OF CHICKEN OR ASK YOUR BUTCHER TO CUT A CHICKEN IN PORTIONS LIKE I DO
How to Make "Kotopoulo me Bamies" Chicken with Okra
- Spread out the okra (frozen or fresh) in a colander and rinse with cold water. Sprinkle with 2 teaspoons of salt and shake to distribute. Sprinkle with the vinegar and shake to distribute, and set aside. (If using fresh okra, let sit for 2 hours before cooking.)
- Cover and simmer slowly for 30 minutes or til the chicken (if using) and okra are tender and have a thick sauce. If necessary, add a little hot water to prevent sticking. Serve hot, room temperature or even cold with Feta cheese and fresh bread.
It's customary among family and friends to dunk fresh bread in the thick sauce:)